Anna Dunn and Brooklyn restaurateur Andrew Tarlow share the very best of family-style feasts in Dinner at the Long Table.
If you can roast this lamb on a string over an open flame, then make sure you leave the bone in. For conventional ovens, ask your butcher for two legs of lamb, de-boned. You’ll want all the potatoes to be about the same size. Medium to large fingerling potatoes are perfect for this roast.
- Season the lamb legs inside and out with salt and pepper. With a large mortar and pestle, pound the anchovies, garlic, and rosemary into a paste. Rub the paste all over the lamb, really massaging it in. Roll up the lamb and secure it with kitchen twine; finally, a chance to practice your knot-tying skills. Cover and refrigerate overnight.
- Two hours before dinner, remove the lamb legs from the refrigerator. Preheat the oven to 425°F. Place the potatoes in the bottom of a large roasting pan. Pour the olive oil over the potatoes and season well with salt and pepper. Place the lamb legs on top of the potatoes. Roast for 20 minutes, then lower the heat to 350°F. Continue to roast until the internal temperature is 135°F, 45 to 60 minutes. Remove from the oven, transfer to a platter and let rest for 30 minutes.
- After the lamb has rested, pour any juices that have collected on the platter into the roasting pan with the potatoes. Toss to coat the potatoes in the juices, then taste one. If they need more salt, add some now. If they seem dry, add oil and toss to coat. Zest the lemon over the potatoes, then cut the lemon in half and squeeze one half over the potatoes. Toss the potatoes until they are well dressed. Carve the roast into thin slices and serve with the potatoes on the side.
(c) 2016 Dinner at the Long Table by Andrew Tarlow & Anna Dunn. Published by Ten Speed Press.
Dinner at the Long Table